Programme (status 2015-09-11) 

Pre-Conference workshops: Wednesday, 16 September 2015, 09:00 - 12:30

Main conference:

Start: Wednesday, 16 September 2015, 13:30
End:  Friday, 18 September 2015, 14:30

MoniQA General Assembly: Friday, 18 September 2015, 14:30-15:30

Registration includes all conference materials, coffee and lunch breaks: plus exhibition and poster viewing, and welcome reception.

Wednesday, 16 September 2015

09:00-12:30     Pre-Conference Workshops

Use MoniQA’s pre-conference workshops for your CPD (continuous professional training) record!

Registration required! MoniQA Members register for free! All others: 50.- €

1)    R-Biopharm, Gold Sponsor, Workshop: "Mycotoxin Analysis in your hand"

2)    MoniQA Workshop: “Towards Improved Food Allergen Reference Materials”

3)    DISH-RI and METROFOOD Workshop: “Pan-EU Food & Health RI- from challenges towards a roadmap: an introduction of two new initiatives METROFOOD and DISH-RI”

12:30-13:30    Lunch (provided for workshop participants)

 Official Conference Opening: 13:30

13.30-14.00    Opening Session

Chairs: Beatriz Oliveira, REQUIMTE-LAQV, Portugal; Roland Poms, Imprint Analytics, Austria

Welcome addresses:

MoniQA President, Richard Cantrill, AOCS, USA,

ICETA President, Baltazar Castro, University of Porto, Portugal (tbc)

Keynote lectures:

14:30-15:00     Food, Safety and Health - Societal Changes and Trends, Pier Sandro Cocconcelli, Università Cattolica del Sacro Cuore, Piacenza, Italy

15:00-15:30     Microbial risks - New tools for risk assessment along global food chains, Bernd Appel, Federal Institute for Risk Assessment, Berlin, Germany

15.30-16.00     Food safety regulations based on real science, Cristina Silva, Escola Superior de Biotecnologia, Portugal and GHI – Global Harmonisation Initiative

16:00-16:30     Coffee Break, Exhibition and Poster Viewing


16:30-18:00     Session 2:

Novel food processing technologies, nanotechnology, food packaging – physical risks and benefits from an industrial and consumer viewpoint

Chairs: Henry Jaeger, BOKU, Austria, and Manuel Coimbra, Aveiro University, Portugal

16:30-17.00     Perspectives of sustainable food processing within a bio-economy, Alexander Mathys, German Institute of Food Technologies (DIL), Germany

17.00-17.15     Food Security – Efficient removal of Fusarium-infested kernels by industrial single, Lars Munck, University of Copenhagen, Denmark

17.15-17:30     Performance of active coatings with aromatic plant compounds in the quality and shelf-life of industrial processed meat products, Marcelo Dias Catarino, Agricultural College of Coimbra, Portugal

17:30-17:45     Endocrine active substances in food packaging, Johannes Mertl, Ofi – Austrian Research Institute for Chemistry and Technology, Austria

17:45-18.00     Consumer acceptance of emerging technologies, Henry Jaeger, BOKU, Austria

18:30-20:00    Welcome Reception on the Terrace of Crowne Plaza Porto (conference hotel)


Thursday 17 September 2015

09:00-10:30     Session 3:

Novel approaches in mycotoxin and chemical risk management

Chairs: Monique de Nijs, RIKILT Wageningen UR, Netherlands, and Gregor Kos, McGill University, Canada

09:00-09:20      Determination of mycotoxins in challenging matrices: how simple can it get? Carlos Goncalves, European Commission - Joint Research Centre, Institute for Reference Materials and Measurements, Geel, Belgium

09:20-09:40      Chemometric analysis of infrared spectra for rapid classification of mycotoxin-contaminated foods: Results from MYCOSPEC, Gregor Kos, IFA-Tulln, Austria and McGill University, Canada

09:40-10:00      Occurrence of multiple natural toxins in duplicate diets in the Netherlands, Monique de Nijs, RIKILT Wageningen UR, the Netherlands

10:00-10:20      β-glucosidases of intestinal origin have the potential to reactivate mycotoxins from their masked forms, Herbert Michlmayr, BOKU, Austria

10:20-11:00      Coffee Break, Exhibition and Poster Viewing

11:00-12:40     Session 4:

Integrated Allergen Management in Food Production

Chairs: Carmen Diaz-Amigo, Consultant, France and Maria De Angelis, University of Bari, Italy

11:00-11:20      Advances in analytical methods for food allergens detection: where to go? Linda Monaci, Institute of Sciences of Food Production, CNR-ISPA, Bari, Italy

11:20-11:35      Development of a Mass Spectrometry based approach for the accurate quantification of allergens in processed foods, Chiara Nitride, Joint Research Centre, IRMM, Geel, Belgium

11:35-11:50      High-throughput methodologies (LC-MS/MS, ELISA and real-time PCR) to assess hazelnut allergens in chocolates, Joana Costa, REQUIMTE-LAQV, University of Porto, Portugal

11:50-12:10      Gluten-free diet: hype or necessity? Katharina  Scherf, Deutsche Forschungsanstalt für Lebensmittelchemie, Germany

12:10-12:25      Gluten analysis with ELISA methods - scientific approaches to practical questions, Sandor Tömösközi, Budapest University of Technology and Economics (BME), Hungary

12:25-12:40      Wheat bread without gluten by using sourdough biotechnology, Maria De Angelis, University of Bari, Italy

12:40-14:00      Lunch, Exhibition and Poster Viewing, best poster selection


14:00-15:30     Session 5:

Food authenticity - food integrity: is it important to know where our food comes from?  Do we have reliable tools and methods to check compliance to regulations/labelling/claims?

Chairs: Richard Cantrill, AOCS, USA, and Isabel Mafra, REQUIMTE-LAQV, Portugal

14.00-14.20      Next Generation Approaches to Authentication of Premium Products, Bert Popping, Mérieux NutriSciences Corporation, France

14.20-14.40     Olive oil – food fraud and authenticity, two sides of the same coin, Richard Cantrill, AOCS, USA

14.45–14.55     Authentication of Domestic Taiwan Rice and Maintenance of Genetic Purity of Seeds Production using Multiplexed SSR and SNP Genotyping Technologies, Men-Chi Chang, National Taiwan University, Taiwan, Republic of China

14.55-15.10     Locality of fresh fruits as an indicator of quality, freshness and trustworthiness, Olaf Nehlich, Imprint Analytics, Austria

15.10-15.30     Clustering of cod-like fish species by DNA barcoding and HRM analysis, Telmo Fernandes, REQUIMTE-LAQV, University of Porto, Portugal

15.30-16.20       Coffee Break, Exhibition and Poster Viewing


16:20-18.00     Session 6:

Personalized nutrition, food & health infrastructure and minor nutritional components

Chairs: Paul Finglas, EuroFIR/IFR, UK, and Isabel Ferreira, Polytechnic Institute of Braganca, Portugal

16.20-16.40      Advancing food and health research in Europe - Building a research infrastructure on food related to nutrition and health,Karin Zimmermann, Wageningen University, the Netherlands
16.40-17.00      QuaLiFY - Using scientifically credible data to underpin connected health, Sian Astley, EuroFIR AISBL, Belgium
17.00-17.15      EuroFIR data and tools to support dietary monitoring and food labelling, Paul Finglas, EuroFIR AISBL, Brussels
17.15-17:30      The development of a preventive care infrastructure based on ubiquitous sensing – the PRECIOUS project, Carlos Ramos, EuroFIR AISBL, Belgium
17.30-17.45      Development of a new nutraceutical formulation containing microencapsulated polyphenolic extracts from wild Fragaria vesca L. vegetative parts, Maria Ines Dias, Polytechnic Institute of Braganca, Portugal

17.45-18.00      Slowing down starch digestibility of rice products by modifying process conditions, Juicheng Rachel Hsu, China Grain Products R6D Institute, Taiwan, Republic of China


19.30-23:00      Gala Dinner plus short sightseeing bus tour through city centre and along the Porto sunset beaches and a technical tour through one of Porto’s most famous wine cellars (registration mandatory!)


Friday, 18 September 2015

09:00-10:30     Session 7:

Risks and benefits of minor nutritional components

Chairs: Victoria Heinrich, OFI, Austria, and Joana Amaral, REQUIMTE-LAQV, Portugal

09.00-09.20       Risks and benefits of minor components – biological and chemical safety of spices and herbs, Anneluise Mader, Federal Institute for Risk Assessment, Germany

09.20-09.35       The contribution of phenolic composition to the antioxidant potential of Glycyrrhiza glabra L. rhizomes and roots, Natália Martins, Polytechnic Institute of Bragança, Portugal

09.35-09.50       Potential of Basil (Ocimum basilicum L.) as bioactive ingredient and natural preserver, Márcio Carocho, Polytechnic Institute of Bragança, Portugal

09.50-10.05       Lipid distribution in the meat of jau (Zungaro jahu) and the influence of storage temperature on its fat stability, Flávio Alves da Silva, Universidade Federal de Goiás, Brazil


10.05-10.40     Session 8:

Best Poster and industry innovation short presentations and Awarding Ceremony

Chairs: Roland Poms, Imprint Analytics, and Top Sponsors

4 presentations a 5 min

10.40-11.10     Coffee Break, Exhibition and Poster Viewing


11.10-12.30     Session 9:

Microbial risks and benefits – new tools for risk assessment along the global food chain

Chairs: Wolfgang Kneifel, BOKU, Austria, andSigrid Haas-Lauterbach, R-Biopharm, Germany

11.10-11.30       Optical techniques for food safety purpose, Cristina Malegori, Università degli Studi di Milano, Italy

11.30-11.50       Foodborne viruses and their challenges on food safety in China, Heng Chen, Chengdu Center for Disease Prevention and Control & Sichuan University, China

11.50-12.10       Biofilms exposed to disinfectants lead to an increase of virulence of Salmonella enterica Enteritidis, Diana Alexandra Ferreira Rodrigues, CEB - Centre of Biological Engineering, Universidade do Minho, Portugal

12.10-12.30       The fate of indigenous microbiota during ripening of traditionally produced wild boar meat sausages, Marija Zunabovic, BOKU, Austria


12.30-13.30     Closing Session:

Chairs: Beatriz Oliveira, REQUIMTE-LAQV, Portugal, and Roland Poms, Imprint Analytics, Austria.

Keynote: Future Research needs and funding opportunities, Franz Ulberth, Joint Research Center, European Commission, Belgium

Farewell and future MoniQA events

Roland Poms, Imprint Analytics, Austria

12.50-13.20      Future challenges of the food safety system, Franz Ulberth, Joint Research Center, European Commission, Belgium

13.20-13.30     Farewell and future MoniQA Events

13.30-14.30     B2B Networking, Farewell with drinks and finger food

14:30              End of Conference

14:30-15:30      MoniQA General Assembly